Tropic Biosciences develops non-browning gene-edited bananas

Tropic Biosciences, a biotechnology company based in Norfolk, has developed gene-edited bananas designed to resist browning after being peeled or sliced. Using CRISPR-Cas9 technology, researchers altered three copies of a single gene to reduce the production of polyphenol oxidase, the enzyme responsible for discoloration.

The fruit maintains its original taste and texture but can remain yellow and fresh for up to 24 hours after slicing, or even longer when refrigerated. This innovation aims to reduce food waste and lower CO2 emissions in the banana export sector by an estimated 25%.

The UK Department for Environment, Food and Rural Affairs has approved a marketing notice for the bananas, confirming their status as precision-bred organisms. This classification means the genetic changes could have occurred through traditional breeding and do not involve DNA from unrelated species. The final step before the fruit can reach English supermarkets is a safety review by the Food Standards Agency (FSA). While the current regulations apply to England, approved products may be distributed to Wales and Scotland. The technology has already received regulatory approval for import and consumption in Brazil and Japan.